Thanks. I wasn't 100% happy with it. I wanted a dryer, crispy skin, but didn't achieve it. The dark meat was still a bit too slimy for me, even though the termometer said it was cooked. Next time I will leave it longer and maybe lose the drip tray full of water. Live and learn.

We had chicken vegetable soup for dinner (homemade chicken stock, leek bottoms (I used the green tops for the stock), celery heart including the tender leaves, carrots, potato and teeny tiny pasta shells. No chicken meat. I cut up a whole chicken and used the back, neck etc for stock. The rest I roasted for dinner on Sunday) topped with fresh grated Romano & Parmesan cheeses.

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Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry